Perfect starter or side for spring meals, this vibrant Frisée salad features juicy roasted pork tenderloin and a creamy coconut dressing.
Serves 4 as an appetizer
Prep time: 30 minutes + 1 hour roasting
Ingredients
• 600 g pork tenderloin with rind
• 1 tbsp coconut fat
• 2 tbsp honey
• Juice and zest of 1 orange
• ½ tsp ground ginger
• 150 g frisée lettuce (curly endive)
• 2 sprigs fresh mint
• 150 ml coconut milk
• 2 tbsp lime juice
• 1 tsp brown sugar
• 150 g glass noodles
Equipment needed: Roasting pan
Instructions
Preheat oven to 180°C. Pat the pork dry, season with salt and pepper. Sear on all sides in coconut fat, then transfer to roasting pan, rind-side up.
Mix honey with orange juice, stir in zest, ginger, salt, and pepper. Brush over pork. Roast for 1 hour, basting occasionally with marinade and adding a splash of water if needed.
Shred frisée and mint. Whisk coconut milk with lime juice, brown sugar, and salt for dressing. Soak glass noodles in boiling water per package instructions, rinse under cold water, and drain.
Rest pork, quarter, then slice thinly. Arrange salad ingredients on plates, top with pork, and drizzle with dressing.
Enjoy!
Recipe developed by Loes van de Mosselaar. Images: www.stockfood.nl
